Description
This Flourless Chocolate Cake is a rich, dense, and decadent dessert made without any flour, perfect for gluten-free diets. It features a smooth chocolate and butter base enriched with whipped egg whites for a light texture, sweetened with coconut sugar, and enhanced with a hint of espresso powder. Baked at a low temperature to ensure moistness and topped with optional cacao powder dusting, this cake is easy to prepare and sure to impress at any occasion.
Ingredients
Scale
Main Ingredients
- 8 ounces semisweet chocolate chips
- 6 tablespoons butter (or coconut oil)
- 6 large eggs (egg whites and yolks separated, room temperature)
- ½ cup coconut sugar
- ½ teaspoon espresso powder
- Optional: cacao powder, for dusting
Instructions
- Prep your pan. Preheat your oven to 300°F (150°C). Butter the bottom and sides of a 9-inch springform pan. For easier removal after baking, line the bottom of the pan with parchment paper on top of the butter.
- Make the chocolate mixture. Place the chocolate chips and butter in a large glass bowl and melt them over a double-boiler, stirring until fully melted and smooth. Alternatively, melt in the microwave in 20-second increments, stirring in between. Once melted, remove from heat and let the mixture cool to room temperature.
- Whip the egg whites. While the chocolate cools, add the egg whites into a large bowl and beat on medium-high speed until soft peaks form. Gradually add the coconut sugar one tablespoon at a time while continuing to beat until the sugar is fully incorporated and the egg whites are glossy and stiff.
- Mix chocolate and egg yolks. To the room temperature melted chocolate, add the egg yolks and espresso powder. Stir gently to combine, ensuring the chocolate is fully cooled first to avoid scrambling the yolks.
- Fold in egg whites. Add one-third of the whipped egg whites to the chocolate mixture and stir briskly to lighten it. Then, gently fold in the remaining egg whites carefully to maintain as much volume as possible.
- Bake the cake. Pour the batter into the prepared springform pan and bake in the preheated oven for 45 minutes. The cake will rise during baking but will deflate slightly as it cools.
- Cool and serve. Allow the cake to cool completely in the pan before removing the springform sides. Dust the top with cacao powder if desired and serve.
Notes
- This cake produces a dense, fudgy texture that melts in your mouth and is ideal for special occasions.
- Room temperature eggs help achieve better volume when whipping egg whites.
- Use a gentle folding technique to keep the batter airy and light.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For a dairy-free version, substitute butter with coconut oil.
- Dusting with cacao powder adds a lovely finishing touch and enhances the chocolate flavor.
- Make sure the chocolate is completely cooled before adding egg yolks to prevent scrambling.
Nutrition
- Serving Size: 1 serving
- Calories: 213 kcal
- Sugar: 11 g
- Sodium: 91 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 98 mg
